Spicy Vegan Hot Wings - My Vegan Cookbook

Spicy Vegan Hot Wings

  • COOK
    35 Mins
  • PREP
    20 Mins
    55 Mins

Vegan hot wings that are spicy, saucy and with a little bit of sweetness. The texture closely mimics that of a chicken nugget.

These hot wings are absolutely free of isolated soy proteins.

Original Release Date: March 21, 2008

Nutritional Facts
Servings 25Serving Size 1 Wing




    Hot Wing Sauce

  • 1 Teaspoon Cajun Seasoning
  • 1 Teaspoon Vegan Butter
  • 1/4 Medium Onion
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 1 Tablespoon Blue Agave Nectar or 2 Tablespoons Sugar
  • 1 Tablespoon Soy Sauce
  • 2 Tablespoons Mustard
  • 1 Teaspoon Chipolte Chili Powder
  • 1/2 Teaspoon Liquid Smoke
  • 1 Tablespoon Corn Starch
  • 1/2 Cup Crushed Pineapple W/ Juice, Unsweetened
  • 2 Cups Tomato Juice (V-8 works great)

  • Chick Pea Wing Mixture

  • 1/2 Cup Blanched Slivered Almonds
  • 1 15.5 Oz Can Chick Peas, Undrained or 1 & 1/4 Cups Cooked Chick Peas
  • 2/3 Block Extra Firm Tofu, Previously Frozen, Thawed & Pressed, Crumbled
  • 3/4 Cup Cooked Brown Rice
  • 2 Tablespoons Whole Wheat Flour
  • 2 Tablespoons Vital Wheat Gluten
  • 3 Tablespoons Wheat Germ
  • 2 Tablespoons Of Fashioned Oats
  • 1 Tablespoon Canola Oil
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Soy Sauce
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Poultry Seasoning
  • 1/4 Teaspoon Black Pepper
  • 1/2 Teaspoon Salt


These are mildly hot, but that's pretty hot to me, cause I'm a wimp. If you aren't sure about how hot you want your wings I'd start with the original 1/2 teaspoon of chipolte powder and no more. But if you like hotter wings add another 1/2 a teaspoon. And if you like the OMG I'M LIKE DYING HOT, add an extra teaspoon of chipolte powder.

For the hot wing sauce. In a blender throw in Cajun seasoning, butter, onion, salt, pepper, agave nectar, soy sauce, mustard, chipolte chili powder, liquid smoke, corn starch, pineapple and tomato juice. Blend until smooth and pour into a sauce pan and bring to a boil, turn down heat to a low simmer and simmer for 15 minutes.

For the chickie wings.Open the can of chick peas and drain liquid into a separate bowl for later use. In a food processor, pour in slivered almonds and blend for 1 minute on low. Put 1/2 cup chick peas in the food processor with 3 tablespoons of the chick pea broth in with the almonds. Blend them together on low for 2 minutes until smooth. Add the remaining chick peas to the food processor and pulse them until they are coarsely chopped into the mixture, making sure not to leave any whole chick peas. Dump this into a mixing bowl. Add to the mixing bowl the tofu, rice, flour, wheat germ, wheat gluten, oats, oil, lemon juice, soy sauce, onion and garlic powder, poultry seasoning, pepper and salt. With your well oiled hands kneed this ingredients until well blended.

Preheat oven to 350 degrees.

Shape wing mixture into miniature drum sticks by measuring out 1 & 1/2 tablespoon blobs. Take the blobs into your hands rolling and shaping them. This is the fun part because you get to be a sculptor. They don't have to be perfect, each wing will have it's own personality.

Place shaped wings onto a greased cookie sheet and place them into the oven and cook them for 15 minutes. After the 15 minutes is up take them out of the oven and with a slotted spoon, dip them into the sauce, making sure the entire wing is covered. After you dip the wing place it back onto the baking sheet. Place them back into the oven and bake for another 20 to 25 minutes or until sauce is baked onto the wings.

They will be slightly soft right out of the oven so let them cool for 15 minutes to firm up before eating.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.